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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Properly wash rinse and sanitize food contact surfaces. Observed dishes being washed in a soap and sanitizer mixture in first comparment of 3 comp sink, then rinsed in second compartment and air dried.
Need to set up 3 compartment sink for washing, rinsing, and sanitizing as the last step so sanitizer air dries onto dishes. CDI- Dishes re-sanitized and air dried.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer used 5 hrs earlier that has not been cleaned and sanitized. Clean in use utensils and dishes max 4 hrs after first use. CDI- Slicer cleaned and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed grilled onions that had been cooling at room temp without temperature control for approx. 2 hrs that had just been placed in fridge at 110 degrees. CDI- Worker voluntarily disposed of onions. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled onions that had been cooling without temperature control in deep tub and BBQ cooling in walk in cooler approx 20 min. in a deep, not well vented, container, observed at 115 degrees. CDI- Reviewed proper cooling methods with PIC, onions disposed of, BBQ placed in shallow vented pan to properly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of raw chicken stored on floor of walk in cooler. CDI- Food stored off the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knife stored between prep cooler and prep table in a place difficult to clean. CDI- Knife placed in dish area to clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non approved propane burner PIC said is used to boil eggs. Need to remove this non approved equipment and only use approved equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed duct tape FRP at can wash needing to be properly repaired as duct tape is not an approved surface. |
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